Butternut Squash Chicken Curry


Butternut Squash Chicken Curry
  •    8 ounces cubed butternut squash
  •     ¼ cup slivered almonds
  •  4 whole Green onion stalks chopped
  • ½ cup of Chipped white onions
  • ½ cup of chicken broth
  • 8 ounces of cooked chicken (you can do marinated cubes or leftovers)                                                                                 
  • ¾  cup of a thai yellow curry sauce – store bought
  •  ½ cup of pineapple cubes
  • 2 tbsp. of golden raisins to top it all of
  •  ½ cubed yellow pepper- add at the end to keep crunchy 
On a medium saucer, spray with canola oil and start to sautee the  first 4 ingredients.
Add in the chicken broth to allow the butternut squash to soften
Follow with the rest of the ingredients
Serve warm with naan, brown rice, or steamed veggies on the side


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